Authentic Sichuan Mapo Tofu
A classic, fiery Sichuan dish featuring silken tofu and ground beef set in a spicy, numbing sauce made with fermented broad beans and Sichuan peppercorns.
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Ingredients
- 450 grams Soft or Silken Tofu, cut into 1-inch cubes
- 100 grams Ground Beef (traditional) or Pork
- 2 tablespoons Pixian Doubanjiang (Fermented Broad Bean Paste)
- 1 tablespoon Douchi (Fermented Black Beans), rinsed and chopped
- 1 teaspoon Sichuan Peppercorns, toasted and ground
- 1 tablespoon Chili Flakes or Chili Oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 cup Chicken Broth or Water
- 2 tablespoons Cornstarch Slurry (1 part starch to 2 parts water)
- 2 stalks Green Onions, chopped
- 1 teaspoon Light Soy Sauce
Instructions
- 1
Blanch the tofu cubes in lightly salted simmering water for 2 minutes to strengthen them, then drain carefully.
- 2
Heat oil in a wok over medium heat and fry the ground beef until crispy and brown.
- 3
Add the Doubanjiang and fry until the oil turns a bright red color and becomes fragrant.
- 4
Stir in the ginger, garlic, fermented black beans, and chili flakes, cooking for 30 seconds until aromatic.
- 5
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
- 6
Carefully slide the tofu cubes into the wok, simmering for 3-5 minutes to allow the flavors to penetrate.
- 7
Slowly pour in the cornstarch slurry in three stages, stirring gently with the back of a ladle until the sauce thickens.
- 8
Transfer to a bowl, sprinkle generously with the toasted Sichuan peppercorn powder and green onions, and serve immediately.
Nutrition per Serving
285
Calories
18g
Protein
12g
Carbs
19g
Fat
2g
Fiber
3g
Sugar
850mg
Sodium
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